Strawberry Tart is a delicious dessert that you can make when strawberries are abundant during strawberry season but you can use other fruits as substitute for the tart topping. Below is a simple recipe on how to make a basic tart from scratch!
Strawberry Tart Ingredients
Crust:
60g (2.1 oz) softened unsalted butter
30g (1 oz) sugar substitute or powder sugar
1 egg yolk
100g (3.5 oz) cake flour
Filling:
40g (1.4 oz) softened unsalted butter
30g (1 oz) sugar substitute or powder sugar
1 egg
1/2 tbsp cornstarch
40g (1.4 oz) almond powder or ground almonds
few drops vanilla extract
Syrup:
20g (0.7 oz) sugar substitute or granulated sugar
20ml hot water
a bit of Kirschwasser (colorless fruit liquor) *optional*
Decoration:
80g (2.8 oz) sugar-free fresh apricot jelly, jam, or preserves
fresh strawberries
fresh mint leaves *optional
Strawberry Tart Preparation
Crust:
Whisk butter into cream in a large bowl. Mix in sugar and egg yolk into cream. Sift flour into mixture and fold with spatula till it becomes like Parmesan cheese. Mixing them awhile combines these ingredients well. Wrap bowl with plastic and chill in fridge for 1 hour.
Filling:
Whisk butter into cream in a large bowl. Mix in sugar, egg, cornstarch and almond powder. You can add in Kirsch if you or practiced religion allows alcohol intake. Preheat over to 350 Fahrenheit (180 Celsius).
Sandwiched crust mixture with 2 plastic paper and roll crust mixture to 4mm (1/8 inch) thickness. Line the edges and fill bottom of tart pan with crust mixture. Use fork to lightly prick the crust’s bottom.
Fill almond filling into tart pan and smooth top with spatula. Bake at 350 Fahrenheit (180 Celsius) for 25 minutes until lightly browned. Transfer tart pan from oven to wire rack to cool.
Syrup:
Dissolve sugar and Kirsch in hot water and let it cool.
Decoration:
Strain fresh apricot jam to remove large clumps. Wash and hull strawberries. Leave one strawberry whole and cut others into halves. When tart is cooled, remove it from pan and gently brush the top with apricot jam.
Place strawberry whole in center of tart and arrange strawberry halves around it. Dilute remaining jam with a little syrup. Coat strawberries with the diluted jam for a shine. Garnish mint leaves on strawberries.